Directions

  1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add chicken and sauté until browned, about 4 to 5 minutes. Add coleslaw; sauté for about 2 minutes. Transfer to bowl.
  2. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots, cook about 5 minutes, stirring occasionally, until soft. Add tomato paste, parsley, and rosemary and stir for 1 minute. Add broth, chicken-cabbage mixture, and beans and bring to boil. Reduce heat; simmer 25 minutes or until vegetables are tender.